Salmon and Noodle Salad
Light, vibrant, and packed with wholesome ingredients, this Salmon and Noodle Salad is a perfect fusion of fresh produce and bold Asian-inspired flavors. Perfectly baked salmon flakes are combined with tender rice noodles, crisp julienned vegetables, and a medley of fresh herbs for a satisfying crunch in every bite. The salad is brought to life with a homemade sesame-soy dressing infused with garlic, ginger, and lime juice for the ideal balance of tang, sweetness, and umami. Topped with sesame seeds for a nutty finish, this quick and easy dish is perfect for meal prep, a light lunch, or a refreshing dinner. Ready in just 30 minutes, this recipe is a feast for both the eyes and the taste buds. Whether served warm or chilled, it's a deliciously healthy choice that’s sure to become a new favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 g Salmon fillet, skinless
- 200 g Rice noodles
- 1 medium Cucumber, julienned
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 0.5 cup Cilantro, chopped
- 2 stalks Green onions, thinly sliced
- 3 tbsp Soy sauce
- 2 tbsp Sesame oil
- 2 tbsp Rice vinegar
- 1 tbsp Honey
- 1 tbsp Fresh lime juice
- 1 clove Garlic, minced
- 1 tsp Fresh ginger, grated
- 1 tbsp Sesame seeds
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Season both sides of the salmon fillets with olive oil, salt, and black pepper.
Place the salmon on the prepared baking sheet and bake for 10-12 minutes or until the salmon is cooked through and flakes easily with a fork. Set aside to cool slightly.
Meanwhile, cook the rice noodles according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, lime juice, minced garlic, and grated ginger to create the dressing.
In a large salad bowl, combine the cooled rice noodles, julienned cucumber, carrot, red bell pepper, chopped cilantro, and sliced green onions.
Flake the salmon into bite-sized pieces and gently add it to the salad bowl.
Pour the dressing over the salad and toss everything together until well combined.
Sprinkle sesame seeds over the top before serving for added texture and flavor.
Serve immediately or refrigerate for up to 2 hours before serving for a chilled option.
Nutrition Facts
Calories |
1591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 3718 mg | 162% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 30.6 g | ||
| Protein | 117.1 g | 234% | |
| Vitamin D | 37.0 mcg | 185% | |
| Calcium | 210 mg | 16% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3272 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
